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Monday, June 3, 2013

Vegetable Kurma-Saravana Bhavan Style..

Living in a non-metro town is always an advantage in all aspects..Though we got many chances to shift to a metro city both me and my hubby were fasinated by the non-metro life....Starting right from mettur to Tuticorin I loved the place where we lived..

I had earlier posted in my Kara chutney post about the Saravana Bhavan opened in Punnai Nagar,a place near Tuticorin..I had told u that I got the recipe from the chef who is working there.Similarly last month we visited Thiruchendur and had our dinner at Saravana Bhavan,Punnai nagar (The native place of the owner of Saravana Bhavan)....My daughter usually orders South Indian Parotta..which is accompanied by 2 types of kurma..The kurma was so tempting and was also tasty..Luckily on that day again I peeped into the kitchen (There was no one except our family there!!It was a week day!!)to give a word of appreciation of a dish...and silently asked about the grinded masala..He just gave a quick ingredients list...I grasped it and tried it the next week...My mom had it for roti and with a big smile she told it matched with the taste of the hotel..I was so happy that day..

I thought i should share it with the blog readers so that you can make n relish the kurma of the restaurant style..

Then add chopped tomatoes and saute it.To it add the grinded masala(coconut and other ingredients mixture) and saute well.Then add chilli powder,coriander powder,turmeric powder,garam masala powder and saute well till the raw smell goes off.Carefully saute it so that it doesn't gets burned.Then add lemon juice/curd and saute it

Add the par boiled/half cooked vegetables,water(can use the one which we used to par boil the vegetables),salt and cook in low flame for 5 minutes.Adjust the water level according to the consistency u need.We loved it to be thick and so I added little water .Finally garnish with chopped coriander leaves and serve it with hot Roti,Parotta

HANDY TIPS:

Adjust the water quantity according to the consistency u need

U can skip the addition of turmeric powder too if u want a light colour to the kurma.

12 comments:

Tried the kurma today for parota. It did have the hotel kurma taste. Will definitely do it again, but will go easy on the garam masala and coriander powder next time. Keep the recipes coming, wonderful pictures too:)